Truth bomb - this is my first time making gingerbread cookies. And now I'm hooked!
I took them out of the oven a minute or 2 early and they were soft and chewy - instead of crunchy. But if you like the crunch, leave them in - all about preference.
Oh Maximum Pie, what CAN'T you do! I love this spice so much, it has stolen my heart and I want to live in all its sweet smelling glory. It has such a beautiful aroma of cinnamon and maple, with a sneaky twist of subtle chipotle.
Dave wondered why I didn't go for Cocoa Loco in this recipe as it has a ginger factor that is unlike no other. So if you use Cocoa Loco - let us know how you enjoy it!
In the bowl of a stand mixer, or hand held mixer, add the butter and beat until smooth and light. Add in the sugar and vanilla.
Scrap down the sides of the bowl and add in the egg and molasses - mix for another minute.
In a medium bowl, add the flour, baking soda, salt and Maximum Pie sweet spice, whisk well.
Pour the flour mix into the butter mixture and blend until combined.
Lay out 2 sheets of plastic wrap, and divide the dough in half onto each one. Wrap tightly and refrigerate for 3 hours or up to a few days.
Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
Flour the table well and start rolling out the dough. It can be sticky once you get working it, so just use a little extra flour where needed. If it starts to crack, just mold it back together. I found this dough very forgiving.
Roll the dough out to about 1/4 inch thick. Using any kind of cookie cutter you like, start cutting out your shapes and laying them out on the cookie sheet, leaving about an inch in between each one.
Bake in the preheated oven for 9-11 minutes. If your cookies are smaller in diameter, I would stick closer to the 9 minute mark. If you like a crunchier cooker, cook closer to 11 minutes but keep a close eye on them so they don't burn.
